Jambalaya

Ingredients:

1 lb. boneless skinless chicken breasts or thighs
6 oz. kielbasa, or smoked sausage
4 oz. ham
1 T veg. oil
4 cloves garlic, minced
2 stalks celery, chopped
2 onions, chopped
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 bay leaves
1 1/2 t chili powder
1 1/2 t dried thyme
1 1/2 t dried oregano
1/2 t salt
1/2 t pepper
1/2 tsp. hot pepper flakes
2 C parboiled rice
2 1/2 C chicken stock
1 x 28 oz. can tomatoes, chopped
1 1/2 C frozen peas
12 oz. med. frozen shrimp, peeled and deveined

1. Cut chicken breasts or thighs into about 2-inch pcs.
2. Slice kielbasa into 1/2 inch thick
3. In a Dutch oven, heat oil and brown chicken
4. Transfer to plate and set aside
5. In same pan, brown kielbasa and ham; transfer to plate
6. Add onions, garlic, celery, red n green pepper, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring until onion is softened.
7. Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa and ham.
8. Simmer for about 15 mins.
9. Transfer the pot in the oven at 350 deg. F and continue cooking for about 25 mins.
10. Bring the pot out of the oven and stir in peas and shrimp; cover and continue cooking in the oven about 10 mins. more or until shrimps turn pink.

Lemon Pie

Ingredients:

4 eggs
1 1/2 C w. sugar
1/4 butter, melted
2 t finely shredded lemon peel
2 T lemon juice
1 T cornmeal
1 1/2 t vanilla

1 pie crust (or pie shell)

Preheat oven to 350F
1. In a bowl beat eggs lightly. Stir in sugar, butter, peel, lemon juice, cornmeal and vanilla. Mix well and pour filling into shell.

2. Bake for about 40 mins or until a knife inserted near the center comes out clean.

3. Cool on a rack. Cover and chill to store.

Poached Egg on Marinara Sauce

Ingredients:

a jar of your favorite marinara sauce
eggs
crusty bread

In a skillet heat up at least a cup of the marinara sauce, let it simmer. Crack an egg onto the sauce, cover and turn down the heat to low. Wait a few minutes until the white of the egg sets.

Serve with crusty bread.

Applesauce Coffee Cake

Ingredients:

1 1/3 C all purpose flour
1/2 C b. sugar
1/2 C butter
1/4 C chopped nuts
1/2 t ground cinnamon
1 1/2 t baking powder
1/2 t baking soda
2 beaten eggs
1 C applesauce or apple butter
1 t vanilla
1/2 C raisin (optional)

1. In a bowl combine 3/4 C flour and the sugar: cut in margarine. For topping remove 1/2C crumb mixture; stir in nuts and cinnamon. Set aside.

2. To remaining crumb mixture add remaining flour, baking powder, and baking soda.

3. Add eggs, applesauce or apple butter and vanilla; beat till well blended. If desired stir in raisins.

4. Pour into 9x9x2 inch greased baking pan. Sprinkle topping on batter.

5. Bake in 375 F oven for 30-35 mins or till toothpick inserted near the center comes out clean.

6. Serve warm.

Schnitzel with mushroom sauce

Ingredients:

1 1/2 lb. pork loin, cut into 6 oz. slices
3/4 C all purpose flour
1 T salt
1 t ground black pepper
1 t granulated garlic
1 t paprika

1 egg
1/2 C milk
2 t dry mustard
2 C bread crumbs

1/4 C olive oil & 1 T butter
1/2 C diced yellow onion
8 oz. slice button mushrooms
2 T lemon juice
1/4 C flour
1/2 C white wine (dry)
2 C beef stocks

Olive oil for frying (or any vege. oil)
2 T chopped fresh parsley (1 tsp. dry parsley)

Preheat oven to 350F.

1. Pound pork slices between sheets of plastic wrap to 1/4" thickness.
2. In a shallow med. bowl, mix together 3/4 C flour w/ salt, pepper, garlic and paprika.
3. In another shallow bowl, combine egg, milk and mustard.
4. In another bowl the bread crumbs.
5. Dredge pork on flour mixture, then egg mixture, then bread crumbs last. Let set on a baking sheet fitted w/ a cooking rack for 5 mins. in the oven.

6. In a med. pan, make the sauce. Saute chopped onions until translucent,add mushrooms and let it brown a little bit. Add lemon juice then flour, make a roux. De-glaze w/ white wine, then the stock stirring constantly. Taste and adjust seasoning.

7.Heat 1/4C oil in saute pan, fry pork evenly. Careful not to burn.

Serve pork w/ sauce, sprinkle w/ fresh parsley.

Ox Tongue with Mushroom Sauce (Lengua)

Ingredients:

1 ox tongue
2 T lemon juice (or w. vinegar)
1 T salt

1/4 C oil (or any vegetable oil)
5 cloves garlic, minced
1 med. onion, chopped
salt and pepper
2 pcs. bay leaves
1/4 t crushed pepper
1 C dry white wine
enough water to simmer tongue

1. Rub tongue w/ salt and vinegar. Rinse and boil about 10 mins.
2. Scrape white coating from surface.
3. Marinate in lemon juice and salt for about 1 hr.
4. In a skillet, brown tongue in 1/4 C oil. Set aside.
5. In the same pan, saute garlic and onions. Put back tongue and deglaze w/ white wine.

At this point you may continue cooking in crockpot and cook on low for about 5 hrs. putting all ingredients. Otherwise;

6. Cover w/ enough water and put all other ingredients. Let it simmer until tender.
7. Taste and re-season if needed.

Mushroom Sauce

8 oz. sliced button mushroom
1/4 C olive oil plus 1 T butter
2 T lemon juice
1/4 all purpose flour
broth from tongue

1.Heat olive oil and butter, put mushroom and let it brown a little bit.
2.Add 2T lemon juice (more if desired)
3.Add flour, make a roux, add broth. Cook until bubbly. Taste and adjust seasoning if needed.
4. Pour over slice meat and serve.

Peanut Butter Cookies

Ingredients:

1/2 C b. sugar
1/2 C w. sugar
1/2 C butter
1 t vanilla
1 egg
1 C peanut butter

1 1/2 C flour
1/2 t salt
1/2 t baking soda

1. Cream peanut butter, sugar, & vanilla together. Add vanilla and egg, then mix in peanut butter.

2. Add the dry ingredients and mix well. Form into balls about the size of a ping-pong ball and space evenly on a greased baking sheet.

3. Press ball down with a fork in a cross-hath pattern.

4. Bake at 350F oven about 12-15 mins.